Well developed leadership skills working within a culinary team and across a variety of different cooking styles in a high pressured environment.Management skills developed in leading a team of cooks in a 5 star resort.Budgetary management skills from running a kitchen in a 5 star island resort in combined senior chef de partie and head chef roles. Ability to develop and implement educational and training programs for apprentice and chefs. Ability to plan and design menu,make roasters and coordinate staff members to attain a high excellence in food preparation.ability to liaise with management and other hospitality staff to provide a 5 star service for customers at resort.Excellent understanding of the importance of good hygiene and food storage.Passionate about creative and visual presentation of food.Previous experience in liaising with managers. Processes for statistical data collection and improved quality management.Good organization skills including time management skills and ability to set priority in limited time frames.Good working knowledge of of Occupational Health and Safety and how everyone within the working environment has responsibility to maintaining a safe environment .